Production technology of freeze-dried fruit slices

Abstract

The invention discloses a production technology of freeze-dried fruit slices. The production technology comprises the steps of raw material selecting; slicing; plate arranging on trays; low-temperature freezing at minus 40 DEG C for 6 h; sublimation drying, wherein sublimation drying is achieved through four stages of heating, heating is conducted for 120 min at 5 DEG C in the first stage, heating is conducted for 120 min at 10 DEG C in the second stage, heating is conducted for 240 min at 20 DEG C in the third stage, and heating is conducted for 120 min at 25 DEG C in the fourth stage; packaging to obtain the finished products. The freeze-dried fruit slices obtained through the production technology keep the original color, fragrance, taste and nutrient ingredients and the original appearance of the materials and have the good water reabsorbing property.

Description

technical field

[0001] The invention belongs to the technical field of fruit and vegetable processing, in particular to a production process of freeze-dried fruit slices. Background technique

[0002] Drying is one of the ways to keep things from spoiling. There are many drying methods, such as drying, boiling, drying, spray drying and vacuum drying. But these drying methods are all carried out at a temperature above 0°C or higher. The products obtained by drying generally shrink in size and harden in texture. Some substances are oxidized, most of some volatile components will be lost, and some heat-sensitive substances, such as proteins and vitamins, will be denatured. Microorganisms will lose biological activity, and dried substances are not easy to dissolve in water, etc. Therefore, compared with before drying, the product after drying has a great difference in properties. Contents of the invention

[0003] The purpose of the present invention is to overcome above-m...

Examples

Embodiment 1

[0025] Selection of raw materials: Fresh fruits with no rot and deterioration, normal color, moderate maturity, moderate hardness, uniform size, sweet and sour taste should be selected as raw materials for peeling;

[0026] Slicing: All are operated with special stainless steel knives, and the speed should be fast to prevent the raw materials from being exposed to the air for a long time. The thickness of the slice is 3-5mm;

[0027] Packing: When packing the raw materials, put them evenly one by one, without stacking them. Freezing: Place the plated fruit slices in a low-temperature freezer at -40°C for 6 hours;

[0028] Sublimation drying: use a vacuum freeze dryer, pre-cool the cold well for 30 minutes, then put the pre-frozen samples into the freeze dryer, vacuumize to below 10Pa, and heat in 4 stages. 1. Heating at 5°C for 120min2. Heating at 10°C for 120min3. Heating at 20°C for 240min4. Heating at 25°C for 120min;

[0029] Packaging: After the samples are vacuum freez...

technical field

[0001] The invention belongs to the technical field of fruit and vegetable processing, in particular to a production process of freeze-dried fruit slices. Background technique

[0002] Drying is one of the ways to keep things from spoiling. There are many drying methods, such as drying, boiling, drying, spray drying and vacuum drying. But these drying methods are all carried out at a temperature above 0°C or higher. The products obtained by drying generally shrink in size and harden in texture. Some substances are oxidized, most of some volatile components will be lost, and some heat-sensitive substances, such as proteins and vitamins, will be denatured. Microorganisms will lose biological activity, and dried substances are not easy to dissolve in water, etc. Therefore, compared with before drying, the product after drying has a great difference in properties. Contents of the invention

[0003] The purpose of the present invention is to overcome above-m...

Examples

Embodiment 1

[0025] Selection of raw materials: Fresh fruits with no rot and deterioration, normal color, moderate maturity, moderate hardness, uniform size, sweet and sour taste should be selected as raw materials for peeling;

[0026] Slicing: All are operated with special stainless steel knives, and the speed should be fast to prevent the raw materials from being exposed to the air for a long time. The thickness of the slice is 3-5mm;

[0027] Packing: When packing the raw materials, put them evenly one by one, without stacking them. Freezing: Place the plated fruit slices in a low-temperature freezer at -40°C for 6 hours;

[0028] Sublimation drying: use a vacuum freeze dryer, pre-cool the cold well for 30 minutes, then put the pre-frozen samples into the freeze dryer, vacuumize to below 10Pa, and heat in 4 stages. 1. Heating at 5°C for 120min2. Heating at 10°C for 120min3. Heating at 20°C for 240min4. Heating at 25°C for 120min;

[0029] Packaging: After the samples are vacuum freez...